| Option | Build | Best for | Downside |
|---|---|---|---|
| Rattan banneton | Coiled cane, wicks moisture | Weekly sourdough — the classic | Never washed; flour-brush upkeep |
| Plastic proofing basket | Perforated, tap-rinsable | Humid kitchens, easy-care bakers | No flour rings; wicks less |
| Banneton + cloth liner | Same basket, smooth face | Sticky doughs, smooth-crust loaves | The liner needs laundering |
| Bowl + floured tea towel | Free, already owned | Occasional bakes — start here | Shallower support; towel sticks if underfloured |
Do You Need a Banneton (Proofing Basket)?
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Only once you bake free-standing sourdough weekly — the basket holds a wet dough's shape overnight and wicks its surface dry for clean scoring. Until then, a bowl lined with a floured tea towel does the same job for free.